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Blueberry hot sauce
This is my favorite hot sauce recipe. This blueberry hot sauce has a great combination of flavors with all the spices, blueberries and the chili. This sauce goes well with seafood, sandwiches and even game foods like chicken and duck. Try making some hot dogs and placing some of this blueberry hot sauce and some mustard on the hot dogs. Something different wouldn’t you say.
Place the oil in a medium sized pot and on a low heat, fry the cummin powder, cardoman powder, cinnamon and curry powder for 2 minutes. Chop the red chilis with the garlic and onion and fry with the spices for another 2 minutes. Add the red wine vinegar, sugar, sultana’s, chopped tomatos, diced apples and blueberries. Simmer the blueberry hot sauce for 35 minutes then place into a glass container and cool down in the refrigerator. Leave the hot sauce in the refrigerator for 2 days before use.
2 cups blueberries
2 small ripe tomatoes
½ white onion
1 small green apple
2 tablespoons sultanas
1 clove garlic
8 small red chili’s
½ teaspoon cummin
½ teaspoon cardoman
½ teaspoon cinnamon
1 teaspoon curry powder
½ cup red wine vinegar
½ cup white sugar
2 tablespoons olive oil
Time to make 1 hr |
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Mango and macadamia nut parfait with gin soaked strawberries
This is a typical Australian dessert. Fresh Australian Bowen mangoes and farm fresh strawberries are commonly used when in season.
To make the parfait, place the sugar and egg yokes into a pastry mixer and whisk on a high speed for 5 minutes until the mixture becomes light and fluffy. Take the egg and sugar mixture out of the pastry mixer and place into a stainless steel bowl. Whisk the cream until ¾ whipped then add into the egg yoke mixture. Chop the macadamia nuts and lightly roast in the oven. Add to the parfait mix. Chop the mango and add to the mix. Fold all the ingredients together and place into small plastic moulds. Place the parfait into the freezer and leave overnight.
Chop the strawberries and place into a small bowl. Dissolve the sugar into boiling water and cool. Add the gin into the cool sugar syrup and chopped orange rind. Pour over the strawberries and leave in the refrigerator marinating for 1 hour.
When serving, place the parfait in the middle of a small soup bowl and place the marinated gin strawberries around with some of the gin marinade.
2 cups fresh mango flesh
½ cup macadamia nuts
2 cups thick cream
8 egg yokes
1 cup sugar
Gin soaked strawberries
½ cup Gin
¼ cup sugar
¼ cup water
1 cup strawberries
1 teaspoon chopped orange rind
Time to make 2 hours Serves 4 |
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